These tahini banana muffins are made with tahini, coconut flour and only sweetened with bananas. They're the perfect miniature muffins for toddlers, as they're low in sugar, plus free from many common allergens. These muffins are also paleo and vegan friendly.
These tahini banana muffins are irresistibly cute, as all small things are, and have a moist, fluffy texture and nutty banana flavor. I love baking a batch and packing them in school lunches or sending them with my kids for an after-soccer snack.
They're made with tahini and coconut flour and only sweetened with ripe bananas. The fact that they don't contain any added sugar and are nut free, makes them a great snack or breakfast side for kids (okay, adults too).
The batter for these muffins is made in one bowl, baked in a mini muffin tin and ready to eat in less than 45 minutes. Super easy!
Why You'll Love these Tahini Banana Muffins
- paleo and vegan - made with simple, wholesome ingredients that are minimally processed
- nut free - no nuts in these muffins
- miniature - great for small hands or packing in lunches
- no added sugar - only sweetened with bananas
- easy to make - a simple, one bowl batter that bakes in under 30 minutes
Ingredients
The full recipe for these vegan tahini banana muffins can be found in the recipe card below, but here's a list of what you'll need:
- ripe bananas - yellow bananas with many brown speckles
- tahini
- after all, these are tahini banana muffins 😉 - water - needed to thin the batter
- vanilla extract - for flavor
- ground flax - helps bind the ingredients since these are egg free muffins
- coconut flour - I chose coconut flour since it is grain free, gluten free and nut free. Coconut flour is very absorbent and there isn't a 1:1 swap.
- tapioca starch - this is added for texture purposes. I use tapioca starch in many of my recipes. The best swap will be arrowroot starch/flour.
- baking powder - I like to make my own paleo baking powder, but any will do.
- baking soda - for the rise
- salt - enhances the flavors
- after all, these are tahini banana muffins 😉
How to Make Tahini Banana Muffins
These mini muffins are made in one bowl and take less than 30 minutes to bake. They're simple, delicious and moist! Here are the step-by-step instructions:
- Preheat your oven to 350 degrees F.
- Combine the wet muffin ingredients.
- Mix in the dry ingredients.
- Let the batter sit for 5 minutes, then scoop it into a miniature silicone muffin tin.
- Place the muffins in your oven and bake at 350 degrees for 25 minutes.
- After baking, let the muffins cool in the baking pan for 10 minutes, then transfer them to a wire cooling rack.
Storage
Keep muffins in an airtight container in the fridge, up to two weeks.
Frequently Asked Questions
These mini muffins CAN be made into full-sized muffins! The recipe will make about 7 full-sized muffins, however the cooking time will increase 5-10 minutes.
Yes, any nut or seed butter will work. Just note, tahini tends to be runnier than most nut/seed butters so swapping it will slightly change the texture.
Ground flax not only adds to the taste, but also the texture of these muffins. It helps bind the ingredients together. That being said, the best substitutions are ground chia seed or eggs. Please note, I have not tested these substitutions myself.
More Paleo Vegan Muffin Recipes
Tahini Banana Muffins (Paleo, Vegan)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 14 mini muffins
Description
These tahini banana muffins are soft and tender with a nutty banana flavor. They're miniature in size and made with wholesome ingredients like ripe bananas, tahini and coconut flour.
Ingredients
- 1 cup mashed bananas (245g)
- ⅓ cup tahini
- 3 Tbsp water
- 1 tsp vanilla extract
- ⅓ cup coconut flour (38g)
- ¼ cup tapioca starch (32g)
- ¼ cup ground flax (21g)*
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the mashed bananas, tahini, water and vanilla.
- Mix in the coconut flour, tapioca starch, ground flax, baking powder, baking soda and salt.
- Let the batter sit for 5 minutes to thicken.
- Scoop the batter into a silicone mini muffin pan, making 14 muffins.
- Place the muffins in your preheated oven and bake at 350 degrees F for 25 minutes.
- Remove from oven and cool for 10 minutes in the muffin pan, then transfer to a wire cooling rack.
Notes
For best results, measure ingredients by weight (when given)
*I grind whole flax seed with a coffee grinder to make my own ground flax.
Ellisa
So glad I found this blog! We just discovered that my husband has a lot of intolerances and I’m struggling with what to make!
Is there something I can substitute the ground flax with? He’s not supposed to have flax seeds.
Katie
Thank you, hope you find some helpful recipes 🙂 As far as flax eggs, Bob's Red Mill sells an egg replacement and you could use that as a substitute. You could also try using ground chia seed or gelatin - just do a quick online search for chia egg and/or gelatin egg.
Katie
My family and I love these miniature banana muffins! Hope you all do too!
Amy
Hi! Can you please suggest a substitute for coconut flour?
Katie
There isn't a substitution for the coconut flour. You may like these vegan cassava flour muffins though - they use banana and tahini and cassava flour (no coconut flour).
Amy
Great! Thank you so much!!